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Half Banana Pudding Half Strawberry Shortcake
A delicious and unique dessert mashup that combines creamy banana pudding with a sweet strawberry shortcake.
Equipment
- 9×13 inch baking dish
- Mixing bowls
- Whisk or hand mixer
- Knife
Ingredients
- 1 box of vanilla cake mix
- 1 package of instant banana pudding mix
- 1 package of fresh strawberries, sliced
- 1 can of whipped cream
- 1 box of vanilla wafers
- 3 eggs
- 1 cup of water
- ⅓ cup of vegetable oil
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the cake mix, eggs, water, and vegetable oil in a large bowl until smooth.
- In a separate bowl, prepare the instant banana pudding mix according to the package instructions.
- Crush half of the vanilla wafers into small pieces and add them to the cake batter. Stir to combine.
- Pour the cake batter into a 9×13 inch baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes before spreading the banana pudding on top.
- Add a layer of sliced strawberries on top of the banana pudding.
- Crush the remaining vanilla wafers and sprinkle them on top of the strawberries.
- Finish with a generous layer of whipped cream and additional sliced strawberries as desired.
Video
Notes
Recipe Notes: Store in an airtight container in the refrigerator for up to 3 days.
Special Tips:
- Let the cake cool completely before adding the pudding and toppings to ensure the layers stay separate.
- Use fresh strawberries for the best flavor and texture.
- Crush the vanilla wafers into small pieces for added texture and crunch.
- For a thicker and creamier pudding layer, use less milk when preparing the instant pudding mix.
- For a lighter and fluffier whipped cream layer, use a hand mixer or whisk to beat the cream until soft peaks form.
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